An atchaar that stands apart from the old school techniques. What You can expect from this creamy tangy mango atchaar, is a perfect balance of spices, a crunchy texture from the green mangoes and just the right amount of creamy sweetness to bring this pickle together.
Having grown up along the east coast of South Africa, in Durban, the wasn’t a house in the neighbourhood that didn’t sport a mango tree, or two in their gardens. The same applied to my family’s garden, with a few mango trees, most caringly looked after by my uncle, Ahmed Essa, one of many still stands proudly in his garden even today. The was always such joy to watch these trees flower, and soon be laden with green mangoes. As kids, we were always eager to pluck these green gems off the trees, and get the elders in our family to clean them up, so we could enjoy them with a little salt, chilli powder,sugar and vinegar. YIP, we loved green mangoes this way, and many south african indians still do.
It’s about that time of the year again, here in South Africa, that mango trees are yet again laden with these precious fruit, heavily weighing down on the branches. And this time of the year, means a frenzied kitchen as the women folk begin stocking up on their family favourite atchaars. Personally, growing up I did not enjoy atchaars, actually still don’t, except for a personal favourite of grated mango atchaar (KUCHLA). So, after I married, I had to make time to learn to prepare some atchaars, as they were a favourite of my hubby dearest. Some 16 years ago, I played with a few ideas for creating a different atchaar, one that wasn’t drowned in oil and spices, and one that I too would enjoy. This Creamy Tangy Mango Atchaar, is one that has since then become a firm favourite in my home. It is a quick and easy version of atchaar, unlike the old school versions, where the drying process was time consuming, and the actual wait for the pickles to reach a certain level of maturity before they were enjoyed.
Whilst shopping a my local greengrocer recently, I was thrilled to have seen the last bag of green mangoes, simply laying in wait for someone to snatch it up. Snatch it up I did, as the area I live in, do I rarely find a bag of green mangoes. Take a look at this recipe, for my version of a creamy tangy mango atchaar, do give it try, even if you are not the hugest fan of atchaar, like me, this one will soon be a fav in your homes too. And next time you out shopping, keep an eye out at your local greengrocers for a bag of green mangoes. Now you know what to make with them… This CREAMY TANGY MANGO ATCHAAR OFF COURSE!!!!
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HAPPY ATCHAAR MAKING LOVELIES
LOVE MARRIAM
CREAMY TANGY MANGO ATCHAAR
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
YOU WILL NEED:
1 Kg Green Mangoes
4-5 Tablespoon Methi Masala (Pickle Masala)
1 Cup Mayonnaise
1 Cup Condensed Milk
1 teaspoon Turmeric Powder
1/2 teaspoon Cumin Powder
1 teaspoon Crushed Chillies
3 Tablespoon Vegetable Oil
3 Tablespoon White Vinegar
1 teaspoon Salt (or to taste)
For Tempering:
1/4 Cup Vegetable Oil
1-2 teaspoon Whole Mustard Seeds
1 Sprig Curry Leaves
4 Green Chillies, slit
1 Tablespoon Garlic, chopped finely
WHAT TO DO:
~ Peel away the green skin on the mangoes, Slit them in Half lengthwise, and remove the seed from them.
~ Chop the cleaned mangoes into small bite size bits, or larger according to preference
~ Wash and dry these chopped mangoes well, using a tea towel.
~ In a large enough vessel, add in the chopped mangoes, and all of the mentioned ingredients, except for the tempering ingredients.
~ ix the mangoes and spices together well to evenly coat the mangoes.
~ In a small frying pan, add the oil mentioned in tempering ingredients, heat and add in the mustard seeds, garlic, curry leaves and green chillies. Allow to fry for 1-2 minutes, without it browning, and throw this entire tempering, with the vegetable oil it was fried in, onto the spice coated mangoes.
~ Mix through well, check if salt content, and adjust if need be.
~ Once cooled, bottle Usable amounts into small glass jars, and store in the refrigerator. Allow the creamy tangy mango atchaar, to rest for a couple of hours, or overnight before enjoying.
~ The excess creamy tango mango atchaar, can be stored in the freezer, in well sealed containers. When needed, bring the creamy tangy mango atchaar back to room temperature, before enjoying.
NOTES BY FOODEVA MARSAY
~ Any brands of pickle masala may be used, ask at your local indian spice stores.
~ Try this very same recipe, with a mix of green mangoes and carrots. The ratio can be equal, or more of the mangoes to carrots.
~ You can add more spices if your family enjoy a more piquant atchaar.
Based on 3 Review(s)